Best Pan Grilled Steak Recipes

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PAN-GRILLED BEER-MARINATED HANGER STEAK



Pan-Grilled Beer-Marinated Hanger Steak image

Categories     Beer     Beef     Garlic     Herb     Mustard     Marinate     Low Cal     Grill/Barbecue     Soy Sauce     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 10

1/4 cup soy sauce
2 tablespoons olive oil
3 large garlic cloves, minced
2 teaspoons Dijon mustard
2 teaspoons chopped fresh rosemary
2 teaspoons Worcestershire sauce
2 teaspoons coarsely ground black pepper
1/2 cup dark lager beer (such as bock, märzen, or Samuel Adams Black Lager)
2 1/2 pounds trimmed hanger steaks (about 3 pieces)
Nonstick vegetable oil spray

Steps:

  • Whisk first 7 ingredients in medium bowl, then whisk in beer. Pour marinade into large resealable plastic bag. Add steaks, seal bag, and chill 1 day, turning bag occasionally.
  • Spray large ridged skillet or grill pan with nonstick spray and heat over medium-high heat. Remove steaks from marinade and pat dry; discard marinade. Place steaks in hot skillet and cook until well browned and thermometer inserted into center registers 125F to 130F for medium-rare, about 5 minutes per side. Transfer steaks to carving board and let rest 5 minutes.
  • Slice steaks thinly across grain. Arrange on platter; spoon any accumulated juices over and serve.

PAN-GRILLED STEAK



Pan-Grilled Steak image

Biftek à la Parrilla. This recipe uses only two ingredients for the marinade, yet the results belie the simplicity. Of course, steak is at its best when it is well marbled. Cuts such as beef filet, New York steak, porterhouse, or T-bone are recommended. Pan-Grilled Steak recipe.

Provided by Shirley Lomax Brooks

Categories     Beef     Low Carb     Quick & Easy     Steak     Grill/Barbecue

Yield Makes 4 servings

Number Of Ingredients 4

Ingredients
4 beef steaks, 1 inch thick
1/2 cup olive oil
2 tablespoons coarse kosher or sea salt

Steps:

  • Directions
  • Marinate the steaks in olive oil for at least 30 minutes. Drain off the oil - leaving a light film of oil on the steaks - and salt the steaks on both sides. Heat a well-seasoned cast-iron skillet over a high setting. When hot add the steaks and char on one side. Turn the heat down to medium and continue cooking for about 3 minutes for medium rare. Turn the steaks with tongs and turn up the heat to high. Be careful not to cut into the steaks while turning so that you don't lose any of the juices. Sear the second side of the steaks, then turn the heat to medium and cook for another 3 minutes to medium rare. Add 2 to 3 minutes per side for well-done steaks. Serve with a green salad, Aji Asado (roasted marinated peppers), and Papas al Horno (roasted potatoes).
  • Variations:
  • If using an electric oven broiler, char one side of the steaks on a high broil on a preheated broiler pan with the rack as close as possible to the broiler element. When browned, turn steaks with tongs and brown the other side. Total cooking time with this method is about 5 minutes per side for medium rare.
  • Less time is required for gas broilers and outdoor charcoal barbecues. If using the latter, char meat directly on a rack over very hot coals on the hottest part of the barbecue, then move the meat to a cooler area of the rack over the drip pan leaving the barbecue lid open about one inch. Return the meat to the hotter area to char the second side and then move it back over the drip pan.

PAN-ASIAN GRILLED STEAK SALAD



Pan-Asian Grilled Steak Salad image

Categories     Beef     Onion     Quick & Easy     Dinner     Lunch     Mint     Meat     Steak     Summer     Grill     Grill/Barbecue     Cabbage     Party     Bon Appétit     Dairy Free     Tree Nut Free     Soy Free

Yield Makes 2 servings (can be doubled)

Number Of Ingredients 9

2 tablespoons plus 4 teaspoons purchased teriyaki sauce
1 8- to 10-ounce sirloin steak (about 1 inch thick)
3 tablespoons peanut oil
2 tablespoons fresh lime juice
1 tablespoon dark brown sugar
1/2 teaspoon grated lime peel
2 cups shredded Napa or other green cabbage
1/2 cup very thinly sliced red onion
2 tablespoons slivered fresh mint

Steps:

  • Prepare barbecue (medium-high heat). Spoon 2 tablespoons teriyaki sauce onto plate. Add steak; turn to coat. Sprinkle steak with pepper; let stand 10 minutes.
  • Meanwhile, whisk oil, lime juice, dark brown sugar, grated lime peel and remaining 4 teaspoons teriyaki sauce in small bowl to blend. Season dressing with salt and pepper. Transfer half of dressing to medium bowl; mix in cabbage, red onion and mint. Divide mixture between 2 plates.
  • Grill sirloin steak until cooked to desired doneness, about 5 minutes per side for medium-rare. Transfer steak to cutting board; slice thinly. Arrange steak slices atop cabbage mixture. Drizzle remaining dressing and any steak juices on board over each salad and serve.

ONE-PAN GRILLED STEAK AND VEGETABLES



One-Pan Grilled Steak and Vegetables image

I found by cooking all of this dinner in one pot, it added so much flavor to the dish and prevented the grill from flaming or pieces falling in the grate! Using my cast iron pan made it super easy and I served dinner right from the pan! How easy is this. Love one-pot recipes, and this one is paleo, too. Glenn and I are not very big eaters and I don't go wow over steak (just me) but I go crazy over eggplant. This was a perfect meal for two.

Provided by Cindy Anschutz Barbieri

Categories     Meat and Poultry Recipes     Beef     Steaks     Rib-Eye Steak Recipes

Time 35m

Yield 2

Number Of Ingredients 8

1 (8 ounce) bone-in rib-eye steak
olive oil, or as needed, divided
1 ½ teaspoons Italian seasoning
1 teaspoon garlic powder
sea salt to taste
freshly ground black pepper to taste
1 Japanese eggplant, sliced into rounds
1 cup halved Brussels sprouts

Steps:

  • Preheat the grill to 350 degrees F (175 degrees C).
  • Drizzle steak with 1 tablespoon olive oil. Season with Italian seasoning, garlic powder, sea salt, and black pepper.
  • Lay eggplant out in an even layer on a wood board and lightly season both sides with salt.
  • Heat 2 tablespoons olive oil in a large cast iron pan on the grill. Add Brussels sprouts and eggplant. Cook until browned on all sides, flipping halfway, about 15 minutes.
  • Move vegetables to 1 side of the pan; add remaining olive oil. Turn the vegetable side of the pan towards the outer side of the grill where it it not as hot, keeping the open half of the skillet in the center of the grill.
  • Place steak in the hot pan. Cook until browned, about 3 minutes. Flip and continue grilling until the inside is to your desired doneness, 2 to 3 minutes more; for medium, an instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Let rest briefly before serving.

Nutrition Facts : Calories 451.5 calories, Carbohydrate 15.1 g, Cholesterol 40.6 mg, Fat 38.1 g, Fiber 8.5 g, Protein 15.2 g, SaturatedFat 8.1 g, Sodium 197.5 mg, Sugar 5.7 g

PAN-GRILLED STEAK WITH BALSAMIC PEPPERS



Pan-Grilled Steak with Balsamic Peppers image

This is one of my favorite ways to serve steak. The smell of the peppers cooking in the balsamic vinegar is tantalizing! Very easy and impressive.

Provided by Mirj2338

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

4 (6 ounce) steaks
2 teaspoons kosher salt
1 teaspoon fresh ground pepper
1/4 cup olive oil (try to use extra-virgin)
2 red bell peppers, cut into strips
2 yellow bell peppers, cut into strips
3 cloves garlic, minced
1/4 cup balsamic vinegar

Steps:

  • Heat a large, heavy-bottomed pan on medium-high heat until hot.
  • Sprinkle steaks with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
  • Cook to desired doneness, about 2-3 minutes on each side for medium-rare.
  • Remove steaks from the pan and set aside to keep warm.
  • Add the olive oil to the pan until hot, about 1 minute.
  • Add the peppers and cook, stirring often, until browned and soft, about 8 minutes.
  • Add the garlic, vinegar and the remaining salt and pepper.
  • Cook, stirring often, until all the liquid evaporates, about 2 minutes.
  • Serve the peppers over the steaks.

PAN-GRILLED BEER-MARINATED HANGER STEAK RECIPE | EPICURIOUS.COM



Pan-Grilled Beer-Marinated Hanger Steak Recipe | Epicurious.com image

What to drink: Stick with beer ? choose a dark, medium-bodied lager with a hint of sweetness, like Shiner Bock from Shiner, Texas ($6 per six-pack).

Provided by @MakeItYours

Number Of Ingredients 10

1/4 cup soy sauce
2 tablespoons olive oil
3 large garlic cloves, minced
2 teaspoons Dijon mustard
2 teaspoons chopped fresh rosemary
2 teaspoons Worcestershire sauce
2 teaspoons coarsely ground black pepper
1/2 cup dark lager beer (such as bock, märzen, or Samuel Adams Black Lager)
2 1/2 pounds trimmed hanger steaks (about 3 pieces)
Nonstick vegetable oil spray

Steps:

  • Whisk first 7 ingredients in medium bowl, then whisk in beer. Pour marinade into large resealable plastic bag. Add steaks, seal bag, and chill 1 day, turning bag occasionally.
  • Spray large ridged skillet or grill pan with nonstick spray and heat over medium-high heat. Remove steaks from marinade and pat dry; discard marinade. Place steaks in hot skillet and cook until well browned and thermometer inserted into center registers 125F to 130F for medium-rare, about 5 minutes per side. Transfer steaks to carving board and let rest 5 minutes.
  • Slice steaks thinly across grain. Arrange on platter; spoon any accumulated juices over and serve.

PAN-GRILLED BEER-MARINATED HANGER STEAK



Pan-Grilled Beer-Marinated Hanger Steak image

Provided by My Food and Family

Categories     Home

Number Of Ingredients 10

0.25 cups soy sauce
2 tablespoons olive oil
3 cloves garlic
2 teaspoons dijon mustard
2 teaspoons rosemary
2 teaspoons worcestershire sauce
1 teaspoons black pepper
0.5 cups lager
2.5 pounds hanger steaks
1 units vegetable cooking spray

Steps:

  • Whisk first 7 ingredients in medium bowl, then whisk in beer. Pour marinade into large resealable plastic bag. Add steaks, seal bag, and chill 1 day, turning bag occasionally.
  • Spray large ridged skillet or grill pan with nonstick spray and heat over medium-high heat. Remove steaks from marinade and pat dry; discard marinade. Place steaks in hot skillet and cook until well browned and thermometer inserted into center registers 125 to 130 F for medium-rare, about 5 minutes per side.
  • Transfer steaks to carving board and let rest for 5 minutes. Slice steaks thinly across grain. Arrange on platter, spoon any accumulated juices over and serve.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

PAN-GRILLED STEAK (BIFTEK à LA PARRILLA)



Pan-Grilled Steak (Biftek à La Parrilla) image

This recipe is from Shirley Lomax Brooks's book Argentina Cooks! Steak is at its best when it is well marbled. Cuts such as beef filet, New York steak, porterhouse, or T-bone are recommended. Prep time includes time for marinating.

Provided by lazyme

Categories     Steak

Time 38m

Yield 4 serving(s)

Number Of Ingredients 3

4 beef steaks, 1 inch thick
1/2 cup olive oil
2 tablespoons kosher salt or 2 tablespoons sea salt

Steps:

  • Marinate the steaks in olive oil for at least 30 minutes.
  • Drain off the oil - leaving a light film of oil on the steaks - and salt the steaks on both sides.
  • Heat a well-seasoned cast-iron skillet over a high setting.
  • When hot add the steaks and char on one side.
  • Turn the heat down to medium and continue cooking for about 3 minutes for medium rare.
  • Turn the steaks with tongs and turn up the heat to high.
  • Be careful not to cut into the steaks while turning so that you don't lose any of the juices.
  • Sear the second side of the steaks, then turn the heat to medium and cook for another 3 minutes to medium rare.
  • Add 2 to 3 minutes per side for well-done steaks.
  • Variations:.
  • If using an electric oven broiler, char one side of the steaks on a high broil on a preheated broiler pan with the rack as close as possible to the broiler element.
  • When browned, turn steaks with tongs and brown the other side.
  • Total cooking time with this method is about 5 minutes per side for medium rare.
  • Less time is required for gas broilers and outdoor charcoal barbecues.
  • If using the latter, char meat directly on a rack over very hot coals on the hottest part of the barbecue, then move the meat to a cooler area of the rack over the drip pan leaving the barbecue lid open about one inch.
  • Return the meat to the hotter area to char the second side and then move it back over the drip pan.

GRILLED CHIMICHURRI STEAK WITH PAN GRILLED MUSHROOMS AND ASPARAGUS



Grilled Chimichurri Steak with pan grilled mushrooms and asparagus image

This chimichurri sauce gives the steak a wonderful flavor. And I really loved the way the mushrooms and asparagus were cooked on the grill. This may be my new favorite way of roasting veggies! Make sure to watch the steak closely when it is on the grill. The marinate ignites very easily.

Provided by Leilani Waller @leilanicooks

Categories     Beef

Number Of Ingredients 11

1 1/2 pound(s) favorite grilling steak, I used steak tips
1 cup(s) fresh parsley
3/4 cup(s) olive oil
1/4 cup(s) balsamic vinegar
4 clove(s) garlic
1 teaspoon(s) onion powder
1 teaspoon(s) marjoram
1 teaspoon(s) thyme
- salt and pepper to taste
1 package(s) sliced portabella mushrooms
1 bunch(es) fresh asparagus

Steps:

  • In food processor, add parsley, 1/2 cup of the olive oil balsamic, garlic, onion powder, marjoram, thyme, and salt and pepper. Grind and blend well. Reserve small amount in dish for drizzling on steaks at table.
  • In a dish or Ziploc bags, place steaks and rest of chimichurri sauce to marinade for at least 20 min on counter top.
  • Trim asparagus and place in a small tin cake pan drizzle with olive oil salt and pepper to taste. Do the same in a separate pan with mushrooms.
  • Preheat grill medium heat and place asparagus and mushroom tins on one side grill steaks to your liking on the other side of grill. I like mine medium. While letting steaks rest for 10 min., continue to cook asparagus and mushrooms. (They will take approx 20 to 25 min total.) Turn in pan midway cooking.

GRILLED OR PAN-GRILLED STEAK WITH CHIPOTLE, BACON AND TOMATOES



Grilled Or Pan-Grilled Steak With Chipotle, Bacon And Tomatoes image

Provided by Mark Bittman

Categories     dinner, easy, quick, main course

Time 30m

Yield 4 servings

Number Of Ingredients 7

1 or more dried chipotle chilies
2 tablespoons extra virgin olive oil
1/4 cup minced bacon
1 medium onion, peeled and diced
2 cups cored and chopped tomatoes, preferably fresh and ripe
1 1/2 to 2 pounds strip sirloin, skirt or rib-eye steak
Salt and pepper to taste

Steps:

  • Start a charcoal or gas grill; fire should be quite hot, and rack about 4 inches from the heat source. If using oven, turn it to its maximum temperature. Put chipotle in a bowl, and add boiling water to cover.
  • Put olive oil in a medium saucepan over medium heat; a minute later, add bacon, and cook, stirring occasionally, until crisp, about 10 minutes. Add onion, and cook, stirring occasionally, until it is softened, about 5 minutes. Lower heat, stem and seed chipotle and add it (or a piece of it, to taste), along with tomatoes; adjust heat so mixture simmers steadily but not violently. (Reserve chipotle soaking liquid.)
  • Season steaks with salt and pepper. Grill about 4 minutes on a side, or until they reach desired degree of doneness. If cooking steaks inside, heat a cast iron or other heavy skillet over high heat 3 to 4 minutes. Add steak, and, a minute later, transfer pan to oven; turn after about 4 minutes, and continue to cook to the desired degree of doneness.
  • When tomatoes break up, taste sauce; add salt and pepper as needed and, if it is not hot enough, a bit of the chipotle-soaking liquid or reserved chipotle. When steaks are done, serve them with sauce.

Nutrition Facts : @context http, Calories 622, UnsaturatedFat 28 grams, Carbohydrate 7 grams, Fat 49 grams, Fiber 2 grams, Protein 39 grams, SaturatedFat 19 grams, Sodium 776 milligrams, Sugar 4 grams, TransFat 2 grams

PAN-GRILLED STEAK RECIPE | EPICURIOUS.COM



Pan-Grilled Steak Recipe | Epicurious.com image

Biftek à la Parrilla This recipe is excerpted from Shirley Lomax Brooks's book Argentina Cooks!> We've also added some tips of our own below. This recipe uses only two ingredients for the marinade, yet the results belie the simplicity. Of course, steak is at its best when it is well marbled. Cuts such as beef filet, New York steak, porterhouse, or T-bone are recommended.

Provided by @MakeItYours

Number Of Ingredients 3

4 beef steaks, 1 inch thick
1/2 cup olive oil
2 tablespoons coarse kosher or sea salt

Steps:

  • Directions
  • Marinate the steaks in olive oil for at least 30 minutes. Drain off the oil — leaving a light film of oil on the steaks — and salt the steaks on both sides. Heat a well-seasoned cast-iron skillet over a high setting. When hot add the steaks and char on one side. Turn the heat down to medium and continue cooking for about 3 minutes for medium rare. Turn the steaks with tongs and turn up the heat to high. Be careful not to cut into the steaks while turning so that you don't lose any of the juices. Sear the second side of the steaks, then turn the heat to medium and cook for another 3 minutes to medium rare. Add 2 to 3 minutes per side for well-done steaks. Serve with a green salad, Aji Asado (roasted marinated peppers), and Papas al Horno (roasted potatoes).
  • Variations:
  • If using an electric oven broiler, char one side of the steaks on a high broil on a preheated broiler pan with the rack as close as possible to the broiler element. When browned, turn steaks with tongs and brown the other side. Total cooking time with this method is about 5 minutes per side for medium rare.
  • Less time is required for gas broilers and outdoor charcoal barbecues. If using the latter, char meat directly on a rack over very hot coals on the hottest part of the barbecue, then move the meat to a cooler area of the rack over the drip pan leaving the barbecue lid open about one inch. Return the meat to the hotter area to char the second side and then move it back over the drip pan.

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